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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
meal discounts
Training and Development
performance bonuses
Employee assistance program
Job Description
The hiring establishment is a prestigious hospitality company that operates a multi-outlet property where a diverse range of culinary experiences are offered. Known for exceptional guest service and high standards in food quality, this company takes pride in providing memorable dining experiences that blend creativity with operational excellence. The property includes several food outlets, banquet halls, and event spaces that attract large crowds, making it a dynamic and fast-paced environment requiring strong leadership and expert culinary management. The company values innovation, teamwork, and professionalism, all contributing toward delivering superior service and maintaining a leading position in the hospitality industry.
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Job Requirements
- 7-10+ years of progressive culinary leadership experience
- Multi-unit or regional chef experience overseeing 5+ locations strongly preferred
- Proven experience managing $5M+ annual food revenue
- Background in fine dining and high-volume culinary operations
- Extensive banquet and large-scale event culinary experience
- Advanced expertise in menu engineering and profitability analysis, recipe development and food costing, inventory and purchasing controls, and kitchen systems and operational checklists
- Strong butchery and seafood fabrication skills
- High proficiency in Microsoft Excel and standard office software
- Knowledge of food safety programs, sanitation standards, and Serve Safe compliance
- Exceptional leadership, coaching, and team development skills
- Strong organizational and operational management abilities
- Excellent communication and interpersonal skills
- Ability to lead multiple teams and manage competing operational priorities
- Ability to stand and walk for extended periods (8+ hours)
- Lift up to 40 lbs and push/pull up to 50 lbs
- Ability to bend, reach, kneel, squat, and work in fast-paced kitchen environments
- Must be able to work flexible hours, including evenings, weekends, and holidays
- Work environment may include high-volume service periods, loud noise levels, and varying temperatures
Job Qualifications
- 7-10+ years of progressive culinary leadership experience
- Multi-unit or regional chef experience overseeing 5+ locations strongly preferred
- Proven experience managing $5M+ annual food revenue
- Background in fine dining and high-volume culinary operations
- Extensive banquet and large-scale event culinary experience
- Advanced expertise in menu engineering and profitability analysis, recipe development and food costing, inventory and purchasing controls, and kitchen systems and operational checklists
- Strong butchery and seafood fabrication skills
- High proficiency in Microsoft Excel and standard office software
- Knowledge of food safety programs, sanitation standards, and Serve Safe compliance
- Exceptional leadership, coaching, and team development skills
- Strong organizational and operational management abilities
- Excellent communication and interpersonal skills
- Ability to lead multiple teams and manage competing operational priorities
Job Duties
- Provide culinary leadership and operational oversight for multiple food outlets, banquet operations, and large-scale events
- Oversee kitchen leadership teams as well as hire, train, mentor, and develop culinary staff while fostering a positive, performance-driven kitchen culture
- Develop and maintain strategically engineered menus, ensuring accurate recipe standardization, costing, and pricing to maximize profitability and guest satisfaction
- Manage food operations generating $5M+ in annual revenue while monitoring and controlling food, labor, and operational costs
- Utilize Excel and reporting tools to analyze performance, forecast demand, and manage operational budgets
- Implement purchasing controls, inventory management systems, and waste reduction programs
- Establish and maintain kitchen SOPs, checklists, and operational systems to ensure consistency, efficiency, and accountability
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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